Juicy potato salad
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g Potatoes (waxy)
- 200 g Leeks (leek)
- 1 TEASPOON Vegetable and yeast broth (instant)
- 2-3 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 pinch Sugar
- 3-4 Tbsp Oil
- 1 jar(s) (425 ml; separation weight: 265 g) white Italian beans
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 1 small head of oak leaf salad
- 100 g Butter cheese in thin slices
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean, wash and cut the leek into rings. Bring 1/4 litre of water to the boil, stir in broth. Cook the leek for about 5 minutes, drain and collect the stock. Mix stock, vinegar, salt, pepper and sugar. Whip the oil into it.
- 2
Put beans on a sieve, rinse and drain. Drain potatoes, rinse with cold water, peel and slice. Mix the beans, leek, potatoes and salad dressing in a bowl and leave to stand for a while. Clean, wash and drain the oak leaf salad and pluck into bite-sized pieces. Cut cheese slices into pieces. Add lettuce and cheese to the potato salad and season again
- 3
Per portion 1680 kJ/ 400 kcal. E 19 g/ F 16 g/ KH 45 g
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